Servings:
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cans (13.5 ounces each) coconut milk
- 2 cups chicken broth
- 1 stalk fresh lemongrass, cut into 1-inch pieces and smashed
- 1-inch piece of galangal (or ginger if galangal is tricky to find), sliced thinly
- 4 kaffir lime leaves (or the zest of 1 lime if you need a substitute)
- 1-2 Thai chilies, sliced (or to taste, depending on your fire tolerance)
- 1 small onion, sliced thinly
- 8 oz white button mushrooms, quartered
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar as a substitute)
- Juice of 1 lime
- A handful of fresh cilantro, roughly chopped for garnishing
- Green onions, sliced for garnishing
Directions
1. In a large pot, pour in the coconut milk and chicken broth. Heat them over medium heat until just simmering.
2. Add the lemongrass, galangal, kaffir lime leaves, and Thai chilies to the pot and let simmer for about 5 minutes to infuse the broth with their flavors.
3. Gently add the chicken pieces and onion to the pot. Cook until the chicken is just done, typically around 5-7 minutes, making sure not to let the mixture come to a boil.
4. Toss in the mushrooms and continue to simmer the soup gently for an additional 3 minutes until the mushrooms are tender.
5. Stir in the fish sauce and palm sugar, then turn off the heat.
6. Lastly, add the lime juice to give it that bright, citrusy zing.
7. Ladle the soup into bowls, garnishing each with a liberal sprinkle of fresh cilantro and green onions.
Variations & Tips
There wasn't a single bite left of this dish by the end of dinner. It was that good!
